At least that's what hoteliers are hoping as they add bottled cocktails to their bar and restaurant menus.

Hoteliers are adopting a practice that is spreading to bars across the country. Bartenders mix cocktails, carbonate and bottle them, usually into individual servings. Think of it as an adult soda.

Bar managers say their popularity is nowhere near fizzling because bartenders can push drinks out much more quickly. Typically they mix a huge batch once a week, which makes for more consistent cocktails, mixologists say.

"The bartenders really love it because we are a very high-volume bar. It's already been made. They crack open the bottle and serve," says Jeffrey Morgenthaler, bar manager at Clyde Common at the Ace Hotel in Portland, Ore. "It's instant gratification. … The more happy people we have at the restaurant the better."

And with bottled cocktails going anywhere from $8 to $12 for individual servings, happy customers can equal happy bar owners.

Some examples of bottled cocktails making their way onto menus across the country:

• The Red Star Tavern at Kimpton's Hotel Monaco in Portland, Ore., has two bottled cocktails on the menu: a Manhattan and a variation of a Boulevardier called The Midnight Stroll, with a locally made whiskey named Temperance, Ramazzotti Amaro, Royal Combier, Campari and bitters. They are often served during the hotel's free evening wine hour for guests and are occasionally given as free in-room amenities.

• The B&O American Brasserie at the Hotel Monaco in Baltimore is offering the Grape Drink, a bottled and carbonated cocktail that includes a house-made Concord grape spice syrup with cardamon and cinnamon. They are popped table-side and served with a striped paper straw.

• At The US Grant hotel in San Diego, mixologist Jeff Josenhans has combined the beer and Champagne method of fermentation to create "Cocktails Sur Lie." The cocktails, which are variations of traditional drinks such as the Moscow Mule and the Cosmopolitan, come in Champagne-sized bottles that can be shared. Each bottle takes three months to make.

• At Tivoli & Lee at The Hotel Modern in New Orleans, bartenders have mixed several variations on classics such as the Sidecar and Margarita, but also come up with their original creations.

"Bottled and aged cocktails are a trend, but primarily in the high-end cocktail lounges and cocktail-focused establishments where bartenders have the skill set and ingredient list for producing these drinks," says Donna Hood Crecca, senior director of the Adult Beverage Resource Group at Technomic, a consulting and research firm for the food industry. "Such drinks can add a point of differentiation to the drink menu, and deliver a truly unique experience for the guest."

Bartenders like the bottled cocktails because they are typically easy to make, Morgenthaler says. To make the Bottled Sparkling Americano, he mixes Campari, sweet vermouth, water and orange oil then carbonates and bottles it.

"It really is a matter of mixing the three ingredients together in a 5-gallon keg," he says. "Mix it up and carbonate it from there."

For smaller venues that can't hold a wide range of liquor, they also take up less space.

There's no bar at Vetri's Pizzeria Vetri in Philadelphia, so Beverage Director Steve Wildly came up with the idea of bottling cocktails and labeling them with a handwritten tag.

"When a bartender makes you a drink and pours it for you, it's a great interaction, especially if the bartender is sharing suggestions with you or providing more information about the drink ingredients, history, etc.," Wildly says. "We don't have that luxury at the pizzeria, so the handwritten shipping tags are a nice way to reference that bartender experience in a fairly warm and personal way."

The US Grant hotel has taken a different approach to the trend, pouring the fizzy drinks into large bottle.

"It's simple to serve from the bartender perspective, and the guest likes the whole sharing aspect of the bottled cocktail," Josenhans says.